Fudgy One Bowl Brownies (Better Than Box Mix)

These Fudgy one bowl brownies have that soft, ultra-fudgy boxed brownie texture with chewy edges, shiny tops, and rich chocolate flavor—but made completely from scratch with simple pantry ingredients.

 

Why These Work

• Less flour keeps them dense and fudgy
• Melted chocolate creates a richer texture
• Extra egg yolk adds softness
• Oil + butter gives the best texture and flavor
• Slightly underbaking keeps them gooey for days

Ingredients

2 cups granulated sugar

¾ cup neutral oil

¼ cup unsalted butter, melted

4 large eggs

1 large egg yolk

1 teaspoon vanilla extract

4 ounces semi-sweet chocolate, melted

¾ cup unsweetened cocoa powder
(Dutch-process cocoa recommended for a richer flavor)

1 cup + 2 tablespoons all-purpose flour
(or use a gluten-free 1:1 baking flour)

¾ teaspoon salt

1 cup chocolate chips

Instructions

Step 1 — Prep the Pan

Preheat oven to 350°F.
Line a 9×13 metal baking pan with parchment paper or lightly grease it.

Step 2 — Whisk the Wet Ingredients

In a large bowl, whisk together:

• sugar
• eggs
• egg yolk

Whisk for about 1–2 minutes until smooth and slightly lighter in color. This helps create that shiny crackly brownie top.

Whisk in:

• oil
• melted butter
• vanilla
• melted chocolate
• honey or corn syrup (if using)

Step 3 — Add the Dry Ingredients

Add:

• cocoa powder
• flour
• salt

Gently stir until almost combined.

Fold in the chocolate chips.

Do not overmix — overmixing can make brownies cakey instead of fudgy.

Step 4 — Bake

Spread batter evenly into the prepared pan.

Bake for 30–36 minutes, or until the edges are set and the center still looks slightly soft.

A toothpick inserted in the center should come out with moist fudgy crumbs, not clean.

Step 5 — Cool Before Slicing

Let brownies cool completely before slicing for the fudgiest texture.

For extra clean cuts, chill the brownies for 30 minutes before cutting.Instructions

Gluten-Free Tips

• Use a good quality 1:1 gluten-free baking flour with xanthan gum.
• Let the batter rest 10–15 minutes before baking so the flour hydrates properly.
• Gluten-free brownies are even better the next day after the texture sets.

Tips for Extra Fudgy Brownies

• Do not overbake.
• Use a metal pan instead of glass for softer centers.
• Slightly warm brownies taste even fudgier.
• Store tightly covered so the tops stay soft instead of drying out.
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